Carrot cake – my husband’s only sweet spot.
I used to hate carrot cake, thinking… who would ever make a cake with carrots?! Well, that was the 10 year old me. This recipe has been modified to perfection – of my standards, at the very least.
I made this for a play date, around Easter time, and it was a major hit with the mommies and the kiddos.
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 cup sunflower oil
- 1/2 cup apple sauce
- 1 can (8 oz) pineapple, drained and crushed
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 tsp cinnamon
- 3 cups grated carrots (use the side with the larger grater )
- 1/3 cup chopped pecans
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Pre-heat oven to 175 °C.
Line 30cm x 23cm pan with parchment paper.
In a large bowl, beat together all wet ingredients (Sugar is considered a wet ingredient). Mix in dry ingredients and stir in carrots and pineapple.
Fold in pecans.
Bake in pre-heated oven for 44 minutes, or until toothpick comes out clean when inserted in the middle. let cool in pan for 15 minutes, then pull out cake with the parchment paper and let rest on a cooling rack.
While waiting for the yumminess to be ready, make the frosting. =)
In a medium bowl, combine butter, cream cheese, confectioners sugar and vanilla. Beat until the mixture is smooth. Stir in pecans, leaving some to top the cake with.
Frost the cooled cake and top with remaining pecans. Enjoy!